Lactose Free Food Products

By Shashi B Mishra Lactose is a simple sugar present in milk, and a major component of whey. It is a disaccharide containing Glucose and Galactose units. Its IUPAC name is ?-D-galactopyranosyl-(1?4)-D-glucose. The name came from ‘lac’ a Latin word that means milk and ‘ose’ for ‘sugar’. Several million tons

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Targeting the Gluten Free Growth Market

Products promoted as gluten free accounted for 10 percent of total global food and drink launched in the year to April 2015, according to Innova Market Insights. Adrian Short, director of leading British-owned clean label ingredient specialist Ulrick & Short Ltd, explains how certain consumer buying trends have developed –

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Controlled Release of Nutraceuticals for Enhanced Bio-Efficacy

Consumers in the 21st century are demanding nutraceuticals/functional foods that are not only safe and nutritious, but also with enhanced bioefficacy to ensure health, well-being and healthy aging. This challenging task can be met with the emergence of dietary compounds known as nutraceuticals (vitamins, probiotics, bioactives, antioxidants, bioflavonoids etc.). Nutraceutical

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Ingredients: Can Meat-Free Products Deliver the Same Enjoyment as Classic Meat Products?

Demand for meat substitute products is experiencing an unbelievable boom. This increase is not just the result of the growing purchasing power of Vegans and Vegetarians (V&V). No, there are now also a large number of flexitarians who are consciously reducing their meat consumption for a variety of reasons. These

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Ingredients: Food Additives Making Life Taste Better

By S.S. Kanwar, Keshani and Sakshi Sharma The changing lifestyle of the society has caused a rapid evolution of food supply throughout the world. Nowadays people demand more variety than ever before in food, and the industries have to put various convenient, attractive and affordable foodstuffs on the shelves along

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Ingredients: Versatile Marinades – Add Passion to Meat and Vegetables

Versatile marinades add passion to meat and vegetables With Frutarom Savoury Solutions’ new marinades portfolio, the BBQ season can’t come soon enough Frutarom Savoury Solutions launches its new marinades portfolio. “Caesar” is inspired by the popular salad dressing of the same name, while “Hickory” is characterized by smoky flavours blended

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Ingredients: Greek Yogurt – The Sky is the Limit

By Dr Saurabh Arora Greek yogurt is so called because it has its origins in Greece. Traditionally made from sheep’s milk, it is actually strained yogurt from which the whey has been removed. As a result, its consistency becomes thicker and creamier, while retaining its distinct sour flavour. It is

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How to Cut Down Sugar and Fat in Your Diet?

Healthy nutrition is on everyone’s mind. Perhaps there’s even more attention being paid to what we eat than ever before. After decades of stocking our kitchens with meat, noodles and sweets and simultaneous diets to reverse the effects of all those fatty, starchy and sweet foods ingredients, we may be

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Ingredients: Choosing the Right Fibre Ingredient: The Five C’s

By Heidi Cullip   In today’s food and beverage market place, manufacturers are wading through an ever-changing tide of consumer demand for better-for-you options. Digestive health, less sugar, fewer calories, cleaner labels, low cholesterol – the list goes on and on. So how can we meet these demands for health

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Non-GMO Acrylamide-Reducing Baker’s Yeast shows 80% Acrylamide Reduction in Bread and Toast

Renaissance Ingredients Inc has released the results of an in-house, laboratory-scale analysis of the efficacy of its acrylamide-reducing (AR) baker’s yeast for applications in the global bread and baked goods market. The company’s non-GMO AR baker’s yeast strains (Saccharomyces cerevisiae) have been found to reduce acrylamide by up to 95

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